Easy Indian Style Shakshuka Recipe (Makhani Shakshuka)

By Ministry of Curry · 35 min

Ingredients

Instructions

1. Heat the ghee in a medium skillet over medium heat.
2. Cook the onion for 5 to 8 minutes until translucent and lightly browned. Cover the pan to soften them faster.
3. Add the ginger and garlic and cook for 30 seconds.
4. Stir in the tomato paste and water, then cook on medium heat for 2 to 3 minutes until bubbling.
5. Lower the heat, stir in the heavy cream and cook for 4 to 5 more minutes until hot through.
6. Stir in the Kashmiri chilli powder, turmeric, garam masala and salt until combined.
7. Reduce to low heat and simmer for about 2 minutes.
8. Make 6 wells in the sauce with a spatula. Crack an egg into a separate bowl, then slide it into a well. Repeat with the other 5 eggs.
9. Cover the pan and simmer 5 to 8 minutes, until the whites are opaque and set but the yolks are still runny. Simmer longer for firmer yolks.
10. Take off the heat and garnish with kasoori methi, red chilli flakes, cilantro and hot honey.
11. Heat a griddle over medium heat. Brush the naan with ghee and warm on both sides for a couple of minutes, then serve with the shakshuka.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionEggGingerCreamHeavy creamTomato paste